Description
Delicious and unique hibiscus muffins that combine the floral notes of hibiscus with the sweetness of blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried hibiscus petals, finely chopped
- 1/2 cup blueberries (fresh or frozen)
- 1 tablespoon hibiscus powder (optional, for enhanced color)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners or a light coating of cooking spray.
- In a mixing bowl, combine the flour, sugar, baking powder, salt, and hibiscus powder (if using) and whisk them together until well blended.
- In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just mixed; it’s perfectly fine if there are a few lumps remaining.
- Carefully fold in the chopped dried hibiscus petals and blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the mixture into the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an exotic flavor, incorporate 1/2 cup of shredded coconut into the batter.
- Swap out the blueberries for raspberries or diced strawberries for a refreshing change.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: N/A
- Sodium: N/A
- Fat: 7g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: N/A
- Protein: 3g
- Cholesterol: N/A
Keywords: Hibiscus Muffins, Hibiscus Blossom Muffins